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–+ servings
Pot Lasagna Soup

Heartwarming Pot Lasagna Soup: Comfort in Every Spoonful

This Pot Lasagna Soup is a comforting dish that combines classic lasagna flavors in a quick and easy soup, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Optional for lean meats
  • 1 pound Ground Beef or Ground Sausage Can substitute with ground turkey
  • 1 Onion Diced
  • 2 cloves Garlic Minced
  • 4 cups Chicken Broth Vegetable broth can be used for vegetarian version
  • 1 jar Marinara Sauce Use preferred brand or homemade
  • 1 can Diced Tomatoes Can substitute with more marinara if preferred
For the Seasonings
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Dried Rosemary
  • Salt and Pepper To taste
For the Pasta and Cheeses
  • 8 ounces Lasagna Noodles Broken into pieces
  • 1 tablespoon Balsamic Vinegar Can be omitted
  • 1 cup Ricotta Cheese Can be swapped for cottage cheese or omitted
  • 1/2 cup Parmesan Cheese Freshly grated preferred
  • 1 cup Mozzarella Cheese Consider using fresh mozzarella
For Garnishing
  • 1/4 cup Chopped Fresh Parsley Optional

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions for Pot Lasagna Soup
  1. Turn on the Instant Pot and select the Sauté function. Add olive oil if desired, then ground meat and cook for about 7-8 minutes until browned.
  2. Add diced onion and minced garlic. Sauté for 2 minutes until the onion is translucent. Turn off the Sauté function.
  3. Pour a splash of chicken broth into the pot to deglaze. Add remaining broth, marinara sauce, diced tomatoes, and seasonings. Mix in broken lasagna noodles carefully.
  4. Seal the Instant Pot lid, ensure the valve is set to sealing. Select Manual and set timer for 6 minutes on high pressure.
  5. After cooking, perform a quick release. Stir in balsamic vinegar, ricotta, and Parmesan. Season with salt and pepper. Allow mozzarella to melt before serving, garnished with parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

This soup is ideal for meal prep. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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